We make our beignets at Curiosity Doughnuts with our not quite vegan doughnut dough. (Actually, these beignets and the doughnuts are vegan, but we use the same fryer and oil for all of our doughnuts, so they become vegan-ish.) The beignets are made from the cuttings from the doughnut rings and clusters. We gather the trimmings into a rough rectangle and wrap them in plastic wrap. We refrigerate the dough overnight. The following day, we roll it into an 1/8 inch thick sheet. We use an expandable wheel pasta cutter to shape the beignets into not quite perfect squares. We fry the squares and dust them in the required powdered sugar. The beignets have a cult-like following that seems to be growing in size. I may have to expand production to use first cut dough to keep up with demand. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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